Mac & Cheese with Peas & Bacon

Related

Ingredients

3 C Whole Milk

3 T Butter

1 ea Small Yellow Onion, fine diced

2 T Salt

3 T Flour

2 ½ C Adams Reserve Cheddar, grated

1 # Pasta (Penne, Ziti, Macaroni, etc…)

3 T Salt

1 G Water

½ C Bread Crumbs

Instructions

In a medium sauce pan over medium-high heat sweat the onions in the butter with the salt until translucent. Add the flour and whisk until smooth. Slowly add the milk in about ½ cup additions, whisking smooth after each addition. Bring to a simmer and add 2 cups of the cheese and whisk smooth.

While the sauce is working bring the water and the salt to a boil in a large pot, add the pasta and simmer until just barely done. Drain and add the cheese sauce to the pasta. Transfer to a buttered 9” x 13” casserole dish and sprinkle with the remaining ½ C cheese and bread crumbs. Bake at 400°F for 15 minutes or until golden brown on top. Serve hot.

No comments yet.

Chef's Notes

Look for your ingredients to be fresh and natural, for peak flavor, aroma and texture. I prefer Adams Reserve New York Extra Sharp Cheddar because the natural aging allows me to create recipes easily and with an abundance of flavor. Never serve your cheese too cold, as the flavor can’t emerge.